Potato Latkes Recipe

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor, while frozen hash browns save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour adds flavor and nutrition, while cornstarch is a gluten-free option.

Preheat the oven to 250°F to keep the latkes warm.

Peel 4 large baking potatoes (about 2 1/2 lb).

Shred the potatoes and 1 medium onion into a colander using your hands.

Squeeze to press out as much liquid as possible from the potato mixture.

Transfer the potato mixture into a large bowl.

Mix in 1 egg, 2 tablespoons of all-purpose flour, 1 tablespoon of minced fresh parsley or dill, 1 tablespoon of fresh lemon juice, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of coarsely ground black pepper.

Heat 3 tablespoons of oil in a 12-inch skillet over medium heat.

Drop the potato mixture into the hot oil in 1/4 cup piles, making three piles.

Flatten each pile into a 3-inch round with the back of a spoon.

Cook the latkes until the undersides are golden brown, about 4 to 5 minutes.

Using a slotted spatula, turn the latkes and cook until the second side is golden brown and crisp, about 4 to 5 minutes longer.

Remove the latkes to paper towels to drain and keep warm on a cookie sheet lined with paper towels in the oven.

Serve hot with applesauce or sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens